For 4-5 persons
- 180 gr. of sugar
- 8 egg yolks
- 20 cl. cream
- 25 cl. milk
- 6 tablespoons. coffee coffee
- 6 tablespoons. coffee chocolate powder
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30 mn. + 2 h. de repos + 3 h. de congélation |
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10 mn. |
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- In a saucepan, heat milk, coffee, chocolate and half the sugar
In the meantime, whisk the egg yolks for 1 minute. with the remaining sugar until the mixture white.
- Pour gradually the milk over the egg yolks, then pour it into the fire to cook casserole.Faites very soft, while continuing to stir with a spatula, wooden, never boil.
Once the water cream spatula, stop cooking and transfer to a saladier.Battez by hand or electric whisk until cool completely.
- Put in refrigerator for 10 to 15 minutes. requires that the cream is reached the temperature of the cream found in the refrigerator.
- Whip the cream then add it and the cream in small quantités.Versez in the mold and take leave for 3 h. congélateur.Au at serving time rapures decorate with some chocolate.
French